Reminds me of the pudding salad we always made-Heavenly Rice or Glorified Rice.
Boil juice from 15 oz. can of drained crushed pineapple with 1/2 C instant rice for 2 min. Remove it from the heat, cover it and let it sit for 5 min. Mix 3 oz. box instant vanilla pudding with 2 cups milk in med. size bowl. Add the rice, pineapple, 1/2 cup mini marshmallows, and 1/2 cup walnuts. Mix together and chill.
Picnic anyone?

u can still get the raisin ad carrots at the supper market at least down in tn and fl all it has is the carrots and raisin and mayo init

When we got unexpected company we'd stretch dinner with a jello salad.
1 large pkg any flavor jello, lime wa my favorite
1 small container (pt) cottage cheese
1 small container of Coolwhip (in the 70's you had to mix up that dry mix stuff -- don't even remember the name of it anymore. Coolwhip is much nicer!)
1 small can crushed pineapple drained

Just dump, stir, let set a few minutes and serve.

Forgot the other quick salad for summer:
Raisin Carrot
Shred about 5 good sized carrots
Add at least a cup of raisins
Add one can of drained water pack tuna
Mix in enough Miracle Whip to moisten

Had this first when I visited a friend in Minnesota served with homemade Corn Chowder from home grown corn. Wasn't to sure about the tuna until I tried it and liked it. Have made both the chowder and salad many times since.

We used to make this when I was a kid, so glad to see the recipe again! My mom's recipe used parmesan cheese instead of cheddar. She used to make it in an ancient Tupperware cake carrier top. I am not a mayo fan but loved this salad!

My original recipe had parmesan, though I usually used lots of shredded cheddar ... plus some fresly grated parmesan!
Also put a layer carrots and/or mushrooms.
And REAL chopped bacon ... not the artificial Bacon Bits.
I like to make mine in a nice glass bowl, so everyone could see the layers.

Another note is that my recipe you mixed the sugar with the mayo, then spread on top.

So delicious ... and such a nice make ahead recipe!
And now, you have me wanting to make it.

Recipes were so much less precise in the 1970's -- I still make these by guess and by golly.

This is the version of Carrot and Raisin Salad that I remember:

Shred 4 or 5 carrots
At least a cup of raisins
Mayonaise to hold it together
Refrigerate for 3-4 hours.


Macaroni and Tuna salad (I also make it with canned chicken or canned salmon)
Cook 3 cups of elbow macaroni (I have used other pastas as well)
1 cup diced celery
1 cup thinly sliced carrots
1/2 cup finely diced onions
6-8 oz canned tuna
salt
pepper
garlic powder
mayonaise
mustard

Mix all the ingredients together -- use just enough mayonaise and mustard to get the taste you want.

This was huge in my family. We also made green jello with shredded carrots and top with mircle whip!

I think that the dry stuff was called Dream Whip. I can see a white and blue box in the kitchen cupboard ... heck, my mom may still have that box in her cupboard now!

This thread has been fun to read and brought back fond memories of family gatherings as a kid in the '70s. There are some recipes that I am going to try now.

I'm STILL laughing over your last comment....too funny!

My mother always used to make a lime jello with shredded cabbage, carrots and chopped apples in one of those amber colored (8x8) covered "refrigerator dishes" as they used to call them back then...